Mexican stuffed peppers
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Mexican stuffed peppers
  Mexican    Peppers    Vegetarian    Vegan  
Last updated 6/12/2012 12:52:05 AM. Recipe ID 13761. Report a problem with this recipe.
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      Title: Mexican stuffed peppers
 Categories: Vegetarian, Vegan, Main dish
      Yield: 4 Servings
      4 lg Red or green sweet peppers
      1 tb Olive oil
      1 c  Onion; chopped
      2    Celery stalks; diced
      1 ts Cumin
      1 ts Chili powder
      1 ts Basil
    1/2 ts Oregano
      2 c  Brown rice; cooked
  1 1/2 c  Red kidney beans; cooked,
           Cayenne to taste
  1 1/2 c  Tomatoes, canned; with their
      1 cn Tomato paste (6 oz)
   Wash the peppers and cut them in half lengthwise.
   Remove the seeds.
   Place the peppers, cut side facing down, on a rack above boiling
  water. Cover the pot and steam for about 10 minutes, or until the
  peppers are just beginning to get soft. To ensure even doneness, do
  not stack the peppers on top of each other; keep them in a single
  layer. If you have a wok with a steaming rack, all the peppers can be
  steamed at the same time. If not, do them in two batches.
   Heat the olive oil in a large skillet. Ad the onions, celery, cumin,
  chili powder, basil and oregano. Saute until the onions are almost
   Add the cooked rice and beans. Mix well; then add the shoyu or
  tamari and the cayenne to taste. Mix again.
   Lightly oil a shallow 7 - x - 11" baking dish. Fill each pepper with
  the bean and rice mixture and place the peppers side by side in the
  baking dish.
   Mix together the canned tomatoes and the tomato paste.
   If the tomatoes ar whole, chop them or break themup with a fork.
   pour the tomato mixture over the stuffed peppers.
   Cover the baking dish with aluminum foil and bake at 350 deg for 30
   Serve with a big green saslad and slices of ripe avocado.
   Use 2 cups of tomato sauce instead of the canned tomatoes mixed with
  tomato paste.
   from the files of DEEANNE

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Recipe ID 13761 (Apr 03, 2005)

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